Wings what sauce

Best bottled i have found Is Budweiser's Hot and Spicy.

I mixed some teriyaki, mango habanero, and tiger sauce on the wings I grilled today. Everybody loved the flavor. They were the perfect mix of sweet and spice.

I like JerkChickens Recipe for Jerk Chicken, Great flavor with a little heat. Here's the link to the ones I made:

http://eggheadforum.com/discussion/comment/1175775#Comment_1175775

If you can find it, Sweet Baby Rays makes a Buffalo Wing sauce now that is hard to beat. It's the best bottled wing sauce I've found yet.

 

+1, I've tried lots of sauces, Sweet Baby Rays is very good.

Both of these were great.

I have done a million types of wing sauces (okay, might be exaggerating) but my overall favorite are the Sriracha ones like



For the sauce, just heat and simmer this together
1 cup Apricot-Pineapple Preserves (they used orange marmalade)
1 ounce brown sugar
1 ounce honey
1 ounce sriracha sauce
1 tablespoon finely diced green onion.

Or Michael Symon's version

Ingredients
24 ea chicken wingettes and drumettes
1/8 cup coriander, ground

1/2 teaspoon cumin

1 Tablespoon kosher salt

1/8 cup olive oil

1/3 cup Sriracha sauce

8 Tablespoons butter

1/4 cup basil, fresh chopped

1 ea lime zest

4 cloves roasted garlic


Instructions


Make a marinade with coriander, cumin, salt, and oil. Marinade wings for 4 hours in a ziploc bag.


Over very low heat, melt butter and whisk with basil, lime zest, sriracha sauce, and garlic.



Get your Big Green Egg or grill up to 375f on indirect heat and cook for 30 minutes. Flip chicken.



Cook another 20 minutes and toss in the sauce.



Cook 10 more minutes, to crisp up the sauce. Serve with the usual suspects (celery and blue cheese or ranch).



TIP: To get a nice crisp skin when
roasting your wings instead of frying, start with a "dry" wing. Let
them sit exposed in the fridge for 30 minutes or so.



I also liked this version I made up a few weeks ago:




servings: 4

• 12 chicken wings, cut into drummettes and wingettes, tips reserved for stock

For the dry rub

• 1 tsp seasoned salt
• 1 tsp turbinado sugar
• 3/4 tsp garlic salt
• 1/2 tsp red pepper flake
• 1/2 tsp black pepper 
• 1/2 tsp dried oregano

For the sauce

• 5 Tbsp butter
• 1 clove garlic, very finely minced
• 1/4 cup lime flavored hot sauce (I used Cholula Lime)
  
• 1/2 tsp of the dry rub

Instructions

1. Preheat a charcoal grill to 350-375f set up for indirect heat*.
2. Season the 24 wing pieces with the dry rub (reserve 1/2 tsp of the rub for the sauce).
3. Roast the wings on a covered grill for 30 minutes.
4. Flip the wing pieces and roast for 20 minutes.  
5. Meanwhile, melt 1 Tbsp butter over medium heat in a saute pan and saute the garlic for 2-3 minutes.
6. Add the remaining butter and dry rub, whisking continuously until well blended (another 2-3 minutes).  
7. Once the wings have roasted a total of 50 minutes, remove them to a
   large bowl, pour the sauce over them, and toss to coat thoroughly.
8. Roast the wings another 7-10 minutes, or until the sauce bakes on and the wings reach an internal temp of at least 170f. 
   

I make a 50/50 mix of Frank's and KC Masterpiece Original.  A little bbq and a little hot. 

If you can find it, Sweet Baby Rays makes a Buffalo Wing sauce now that is hard to beat. It's the best bottled wing sauce I've found yet.

Thank you SO much for this......found some today and made some awesome wings tonight!!!!  Great sauce......